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Chablis and Oysters
Chablis and Oysters
Most people have heard of Oysters and Chablis Combination in a wine and food proposal. This is an excellent combination because the Chablis (Chardonnay) grows on a former ocean floor where many shells have been left behind, these shells give off a lime and minerals to the Chardonnay grape, which gives the Chablis wine its properties to combine well with Oysters.
Oysters are available almost all year round, but in the months of May to June they are not optimal, in these months the Oysters start milking as it is called and reproduction is started, Oysters are hermaphroditic and in this period they are therefore not optimal in terms of fish weight, so keep that in mind when you buy oysters
Oysters come in different types, we know the Creuses and the flat Oyster, the latter is the most expensive variety and is usually consumed raw, perfect for Chablis wines.
The Creuses are usually gratinated in the oven with garlic, oil and cheese. You can open flat oysters and eat them. Opening them up requires some skill and caution, and a special oyster knife is also required, as shown below
It is possible to give the flat oyster a different taste profile by adding a few drops of lemon juice and some ground black pepper, in the photo below the flat oyster which is often eaten raw
Because the flat Oyster is relatively expensive, the cheaper version, the Creuze, also called the curved Oyster or Portuguese Oyster, is increasingly being chosen. The smaller version of the Creuze can also be eaten raw in the same way as the flat oyster these smaller creuzes are more tender and younger so easier to slurp down
We recommend drinking the Chablis with the raw Oysters. Very affordable Chablis is our Pascal Boban Chablis and Domaine Hamelin Petit Chablis, or a beautiful Chablis 1erCru
Prepare oyster you will need:
- 6 flat oysters per person
- black ground pepper
- 1 Lemon or Lime
- An Oyster knife
Make sure that the Oysters are fresh when you buy them, they should not smell or be open. A fresh Oyster smells like lime and fresh seawater.
When opening the Oyster, make sure that you protect your hands well if you slip with the knife, use a dishcloth or towel that has been doubled a few times and lay the Oyster in it to protect your hands, the Better fish shops can also crack the Oyster for you, which means that they already separate the hinge point from each other, but the Oyster still remains closed and continues to live in its own moisture, which makes it easier for you to open it.
Below a movie in which Bram Verwijs demonstrates to an Oyster trader how to open an Oyster on the foodtube Channel
If you don't want to drink Chablis, the wines below from the Loire also go well with these Oysters. We recommend the Ortion andamp; Fils Pouilly Fume or Domaine Girault Sancerre